📝 About This Recipe
Entomatadas are a beloved Mexican breakfast classic, featuring lightly fried corn tortillas bathed in a silky, aromatic tomato sauce. Unlike their spicy cousin the enchilada, entomatadas celebrate the sweetness of vine-ripened tomatoes and the savory depth of sautéed aromatics. This dish is the culinary equivalent of a warm hug, offering a perfect balance of textures and a mild, family-friendly flavor profile that defines Mexican home cooking.
🥗 Ingredients
For the Salsa Roja (Tomato Sauce)
- 6-8 pieces Roma Tomatoes (ripe and firm)
- 1/2 piece White Onion (roughly chopped)
- 2 cloves Garlic (peeled)
- 1 piece Serrano or Jalapeño Pepper (seeded for less heat; optional)
- 1/2 cup Chicken or Vegetable Broth (low sodium)
- 1 tablespoon Vegetable Oil (for frying the sauce)
- 1 teaspoon Salt (to taste)
The Tortillas and Filling
- 12 pieces Corn Tortillas (preferably day-old as they absorb less oil)
- 1/2 cup Vegetable Oil (for softening tortillas)
- 1.5 cups Queso Fresco or Panela (crumbled)
- 1/2 piece White Onion (finely minced for the filling)
For Garnish
- 1/4 cup Mexican Crema or Sour Cream (for drizzling)
- 1/4 cup Cilantro (freshly chopped)
- 1 piece Avocado (sliced)
- 2 pieces Radishes (thinly sliced for crunch)
👨🍳 Instructions
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1
Place the tomatoes and the optional serrano pepper in a medium pot, cover with water, and bring to a boil. Simmer for 8-10 minutes until the tomato skins begin to burst.
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2
Using a slotted spoon, transfer the boiled tomatoes and pepper to a blender. Add the roughly chopped onion, garlic cloves, and 1/2 cup of broth.
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3
Blend on high speed until the sauce is completely smooth. If you prefer a very refined texture, you can pour the sauce through a fine-mesh strainer.
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4
Heat 1 tablespoon of oil in a deep skillet or saucepan over medium heat. Carefully pour the blended tomato sauce into the hot oil (it may splatter slightly).
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5
Season with salt and bring to a gentle simmer. Reduce heat to low and cook for 10-12 minutes until the sauce deepens in color and thickens slightly. Keep warm.
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6
In a small bowl, mix the crumbled queso fresco with the finely minced white onion. This will be your filling.
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7
In a separate small skillet, heat the 1/2 cup of vegetable oil over medium-high heat.
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8
Using tongs, dip a tortilla into the hot oil for just 3-5 seconds per side. You want it to be soft and pliable, not crispy or hard.
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9
Immediately drain the tortilla on paper towels to remove excess grease.
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10
Take the softened tortilla and dip it into the warm tomato sauce, ensuring both sides are well-coated.
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11
Place the coated tortilla on a plate, add 1-2 tablespoons of the cheese and onion mixture in the center, and fold it in half or roll it up like a taco.
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12
Repeat the process with the remaining tortillas, placing three per plate.
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13
Ladle a generous extra spoonful of the warm tomato sauce over the assembled entomatadas.
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14
Garnish with a drizzle of Mexican crema, a sprinkle of extra cheese, fresh cilantro, avocado slices, and radishes.
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15
Serve immediately while the tortillas are warm and the cheese is just starting to soften.
💡 Chef's Tips
Use 'tortillas de ayer' (day-old tortillas) because they are slightly drier and won't fall apart when dipped in sauce. Don't skip the step of frying the sauce; this 'seasons' the puree and creates a much deeper, richer flavor profile. If your tomatoes are too acidic, add a tiny pinch of sugar to the sauce while it simmers to balance the flavor. For a protein boost, you can fill these with shredded rotisserie chicken or even scrambled eggs. Keep your plates warm in a low oven before serving to ensure the dish stays hot while you assemble.
🍽️ Serving Suggestions
Pair with a side of refried black beans topped with a little more queso fresco. Serve alongside a steaming cup of Cafe de Olla (spiced Mexican coffee). Add a side of 'Huevos Estrellados' (sunny-side-up eggs) on top for a truly hearty breakfast. Freshly squeezed orange juice or a cold Hibiscus (Jamaica) tea provides a refreshing contrast to the savory sauce. A side of pickled jalapeños and carrots adds a nice vinegary kick for those who like extra heat.